Vegetable Curry

This recipe takes some time to prep and assemble. Once you get it in the pot you can mostly concentrate on other things though. I think it is worth the time and effort.

Vegetable Curry
Servings: 12+
Prep time: 60 minutes
Total time: 90 minutes

Ingredients:

• 3 lg. red onions, roughly chopped
• 2 red bell peppers, cored and roughly chopped
• 1/4 cup minced ginger
• 6 cloves garlic, minced or pressed
• 3 Tbsp. ground turmeric
• 1 Tbsp. ground cumin
• 2 tsp. ground cinnamon
• 2 tsp. ground coriander
• 1 heaping tsp. kosher salt
• 3 Tbsp. peanut oil
• 3 lbs. carrots, peeled and cut into 1/4″ slices (on the bias)
• 3 cups vegetable broth
• 1 15 oz. lite coconut milk
• 1 head cauliflower, cored and cut into 1/2″ pieces
• 1 15 oz. can diced tomatoes, drained
• 2 cups frozen peas
• 1/2 cup chopped cilantro or parsley (optional)

Directions:

1. Place onions in a food processor and pulse until finely cut. Transfer to a bowl.
2. Place peppers in the food processor and pulse until finely cut. Transfer to a strainer to remove as much moisture as possible.
3. Combine the spices in a bowl and stir until well blended.
4. Prep remaining vegetables and set aside.
5. Heat a large dutch oven over medium heat for 3 minutes, or until smoking.
6. Add the onions and drained peppers along with a good pinch of kosher salt. Stir in the oil to coat and allow to cook for ~5 minutes until softened. Add the ginger and garlic; cook until aromatic, about 30 seconds, a minute at most.
7. Add the spice blend and stir into the onions/peppers. Allow to cook for about a minute, stirring a few times to prevent burning.
8. Add the carrots and vegetable broth. Bring to a simmer, cover and cook for 5 minutes
9. Add the coconut milk, cauliflower and drained tomatoes. Bring back to a simmer, recover and cook for 15 minutes
10. Add the frozen peas and cook to heat them through, about 5 minutes.
11. Garnish with chopped cilantro or parsley (if desired).

Notes:
You may ask why I process the the onions and peppers separately. I found that the peppers produced so much liquid when chopped in the food processor that I wanted to strain that off so the dish didn’t have to work at evaporating the liquid. I actually took the pepper liquid, and the drained tomato liquid, combined them in a small pan, and simmered them until they reduced to about 1/3 of the original volume. I added that into the curry along with the coconut milk. I really didn’t notice them in the final product so I left that out of the recipe text.

This recipe is adapted from a great book I picked up years ago named Something for Everyone. The premise was to provide recipes that would make a dish for a family of vegetarians and non-vegetarians from one recipe. It appears to no longer be in print.